8 oz. cream cheese, softened
1/2 t. Worcestershire sauce
1/2 t. seasoned salt
crackers, your choice
2 cans tuna, well drained
1/2-1 t. minced onion
1 t, lemon juice
Combine all ingredients together, except crackers. Chill. Take out of refrigerator 30 minutes before serving so it will be easier to spread. Serve with crackers.
8 oz. cream cheese, softened
1/2 c. chopped pecans
small can crushed pineapple, drained
Pepperidge Farm distinctive three crackers, or Ritz crackers
Combine all ingredients together, except crackers. Refrigerate. Serve with your choice of crackers.
10 small tea bags
2 c. sugar
1 small can frozen lemonade
water
Steep tea bags in 1 qt. hot water. Add sugar and lemonade. Add enough water to make 1 gallon. Chill until ready to serve.
4 T. butter
3 T. flour
3 c. milk
4 1 oz. cans cream style corn
1 can eaglebrand milk
salt to taste
2 T. chopped red, green, or yellow pepper
2-3 c. chicken broth
1-2 20 oz. bags frozen shoepeg corn
Saute pepper in butter. Add all other ingredients. Simmer until ready to serve.
8 oz. cream cheese, softened
4 oz. can jalapeno relish*
Combine in blender until smooth. Refrigerate until chilled and ready to serve. *Found only at Ingles?
3/4 c. mayonnaise
1/2 c. buttermilk
1 t. Worcestershire sauce
2 T. red wine vinegar
1/8 t. pepper
3/4 c. sour cream
1 c. shredded extra sharp cheddar cheese
1/8 t. salt
dash of garlic powder
Combine all ingredients in blender. Cover. Whirl until smooth. Serve as a dip for raw vegetables or in baked potatoes. Makes 2 c.
1/2 c. red wine vinegar
2 T. lemon or lime juice
1/4 t. groung pepper
3/4 c. olive oil
1/4 c. prepared dijon mustard
1/4 t. salt
2 T. sugar, optional
Combine all ingredients, except oil, in blender until smooth, stopping once to scrape down sides. Add oil in a slow steady stream while blender is running. Yields 1 1/2 c.
1 pkg dry ranch dressing
8 oz. cream cheese, softened
1 can chopped green chilies
green olives with pimentos to taste, chopped
flour tortillas
Combine all ingredients together and spread on tortilla. Roll up and place in plastic wrap. Refrigerate over night. Unroll, slice, and enjoy!
28-30 oz. can diced tomatoes
1 garlic clove, minced
1 can Rotel tomatoes, your choice
Jalapeno slices and juice
salt to taste
cilantro or parsley, chopped
Place all ingredients in blender, and mix well. Pour in serving container. Increase or decrease te amount of jalapeno depending on how hot you like it. Serve with chips or as a topping.
1 whole chicken, or 4-6 large chicken breasts
4-5 chicken bouillon cubes
1 2/3 c. Bisquick mix
2/3 c. water or milk
2 T. Worcestershire sauce
water to cover
Boil chicken in Dutch oven with water, cubes, and sauce for several hours. (chicken should fall off the bones) Remove from broth. Remove skin and bones. Break chicken into pieces. Return to pot. Combine Bisquick and milk or water (water makes the biscuits lighter and lower fat) Stir until soft dough forms. Drop by spoonfuls into boiling pot. Reduce heat. Cook, uncovered, for 10 minutes, then cover and cook an additional 10 minutes.
**I have also cooked the chicken in a crockpot on low all day (with the other ingredients, except the dumplings), then after 6 hours broke up the chicken, leaving it still in the crockpot. Combine the dumpling mixture and drop on top of the broth, changed the temperature to high and cooked, covered, an additional 20 minutes. Be sure to break open a dumpling before serving to make sure they are done.
Yummy!
